The Federation of Quebec Maple Syrup Producers (FPAQ)

The Federation of Quebec Maple Syrup Producers (FPAQ)

Standard Supplier 23rd February 2017
The Federation of Quebec Maple Syrup Producers (FPAQ)


The Federation of Quebec Maple Syrup Producers, (FPAQ) is proud to announce its acceptance by the Royal Academy of Culinary Arts (RACA) as an associate member.

As well as being the first international organisation to hold such a position, FPAQ also had the honour of sponsoring the RACA Annual Awards of Excellence, held in London in Spring 2016.

Through the sponsorship FPAQ awarded the three overall winners the opportunity to attend the 2017 Maple Festival – RACA Young Chef of the Year, Joel Gueller, RACA Young Pastry of the Year, Polly Chan; RACA Young Waiter of the Year, Alexander Macleod. Joining them is Yolande Stanley, RACA pastry chef and tutor at Westminster Kingsway College.

Mrs Stanely said: “The Annual Awards of Excellence is the most prestigious award available to young professionals in the hospitality industry today, recognising and encouraging the most talented up and coming chefs, pastry chefs and waiters.

“As an organisation, we are honoured to be invited to the Maple Festival this year, it will provide a great opportunity for our young chefs to learn about the versatility of maple products and experience first hand how maple can be used throughout a fine dining menu.”

Mylène Denicolaï, director of promotions at the Federation of Quebec Maple Syrup Producers also commented: “It is a tribute to the unique character of the Royal Academy of Culinary Arts that they opened their doors to the FPAQ.

“We are privileged to be an associate member of such a prestigious institution and we look forward to welcoming the RACA and winners of the Annual Awards of Excellence to our celebration of the 2017 maple season.”

Founded in 1980, the Royal Academy of Culinary Arts is Britain’s leading professional association of head chefs, pastry chefs, restaurant managers and quality suppliers. The aims of the academy are to secure the future of the hospitality industry through the education and training of young people, as well as the provision of career opportunities, recognise and reward talent and skill within the industry, and raise standards and awareness of food, food provenance, cooking and service through example and education.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.